SRC - Blueberry Coffee Cake

This month, I needed a Hubby friendly cake for you know who and I found this one on my designated blogger for the Secret Recipe Club. Suzanne, a beloved blogger, who we all know through her hard work in the Club has the blog, I was to cook from. 

Suzanne was participating in a surprise online party for Shelby and she made this delicious cake below with raspberries.  I had blueberries so I changed the recipe slightly and made this with blueberries.  I also made it gluten-free so hubby could eat it.  He loved it.

Blueberry Coffee Cake adapted from Thru the Bugs on my Windshield

Ingredients :

1 cup fresh blueberries
3 tablespoons brown sugar
1 cup gluten-free flour

1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 c up greek yogurt (plain or vanilla)
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 egg
1/4 c Sliced almonds
1/4 c sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract

Method:

Preheat oven to 350F degrees. Spray an 8 inch round cake pan with cooking spray.
Combine blueberries and brown sugar in a bowl. Set aside. 

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. 

Combine sour cream, butter, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. 

Spoon 2/3 of the batter into the prepared pan. 

Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. 

Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. 

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Do check out what the other bloggers have made this month.